Several years back I whipped up this wonderful breakfast casserole for myself for Mother’s Day. It’s so easy almost anyone could make it for the wonderful mother in their life. This breakfast (or brunch) casserole is full of the homestyle flavors of biscuits and gravy, but lightened up to give mom a guilt free meal!
Since this is an older recipe, I decided to revisit it, and wouldn’t you know it? Not far off from Mother’s Day again. It’s a happy coincidence!…
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And here we have a Breakfast Crunch Wrap. It’s a crunch wrap like you know and love, but with a breakfast twist. That’s right, this crunch wrap is filled up with all the breakfast favorites like bacons eggs, and cheese - oh my! I also added in some fresh pico and of course some pickled jalapeños for an extra kick.
To keep this Breakfast Crunch Wrap nice and light, I went with a low carb tortilla and low sodium center cut bacon, because no one will ever be able to tell the difference. I also swapped in an egg white and chose a reduced fat cheddar. In the end you get this tasty Breakfast Crunch Wrap that you can share - or not…
Read MoreWe’ve probably all had fried rice before, but have you had breakfast fried rice? Who said you can’t have fried rice for breakfast? This fried rice starts out in the best of ways, with bacon! It’s also made all in one skillet. So first you cook the bacon, then you cook the eggs, and then it’s time for the rice. At the end you toss it all together and tada! Breakfast fried rice!
I did lighten this fried rice up by using a low sodium center cut bacon. I also used a brown rice instead of white or any other kind. And of course, low sodium soy sauce to boot. You could definitely use egg whites for at least some of the eggs, but I did not since - well eggs are expensive these days and I didn’t want to waste any yolks…
Read MoreDid you know that you can make muffins without flour of any kind? Yep! It’s completely possible. These magic Peanut Butter Banana Muffins are made entirely without flour of any sort. And yet they still come out as if they were any other standard muffin. Crazy right? Peanut butter (or any nut butter), eggs, and banana are the main ingredients here to make these things work.
Basically, you whip it all up together in a blender and then fold in the chocolate chips. Bake them and you’re done. It’s just that simple and no one will ever guess that they’re gluten free because some how or another they still come out light and as fluffy as any other muffin out there…
Read MoreYes, I’m still very much so in love with my waffle maker. I love sweet waffles. I love savory waffles. I love waffles. With Spring kicking in the door lately, I’ve turned my attention to the bright and vibrant flavors of lemon and berries. These Lemon Poppy Seed Waffles are a perfect transition into Spring. Light and citrusy and made from scratch.
I lightened these waffles up firstly by swapping regular milk for unsweetened almond milk, because you aren’t going to be able to tell the difference here. I also used a whole wheat white flour in place of regular just to get the added bonus points for the whole wheat in there.
Read MorePeanut butter and jelly at it’s snacking finest with this PB&J Rice Cake! I found these fun rice cakes recently that are shaped and textured a bit differently than the old school ones so I picked a few of the strawberry flavored ones up. But then it’s - what to do with them. Well, when I think strawberries, I tend to think of strawberry jam. And when I think of strawberry jam, I think of PB&Js!
This PB&J Rice Cake is a fun take on a PB&J that is lighter and pretty filling too. It would be great as an afternoon or after school snack, or even as a part of a light lunch! So, it starts out with a strawberry rice cake on the bottom which is covered with some peanut butter and then topped off with fresh strawberries, peanuts, and some strawberry jam too…
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